Almond flour is finely ground almonds typically made using blanched almonds with no skins. It's commonly used in baked goods, like cookies, cakes, and quick bread, and perhaps most famously in macarons. It has a finer texture than almond meal.
1. Pancakes. For a subtle nutty flavor, substitute almond flour for one-quarter of the flour—whatever type you’re using—in your pancakes, or try these pancakes made entirely with almond meal.
2. Scones. To boost the protein in your scones, swap one-quarter of the flour for almond meal. Or, make these deliciously crumbly almond scones that are lightened with a bit of arrowroot flour.
3. Breading. Use almond flour in place of bread crumbs or flour to make a crust for fish or chicken tenders. For a crunchier, gluten-free coating, like the one on these chicken wings, use chopped almonds instead of very finely ground ones.
4. Meatballs and meatloaf. Substitute almond flour for any bread used in your favorite recipes.
5. Pasta. Add protein to your fresh pasta by swapping one-third of the flour for almond meal. Try this recipe for a completely gluten-free version.
6. Biscuits. Make pleasantly crumbly, buttery drop biscuits.
7. Gluten-free cookies. Use almond flour to make chewy-crisp cookies, like these simple honey-tahini ones or these fat gingersnaps. Or make crunchy protein-rich biscotti.
8. Macarons. With nothing more than sugar, almond flour, and egg whites, you can create the cookies for French macarons. Now all you need is a filling! And maybe some food coloring.
9. Almond cake. With just as few ingredients in a different ratio, you can make a cake, like this almond-honey cake from F&W Digital Award Winner Anja Schwerin. Or try this lemony version.
10. Brownies. Use almond flour to make incredibly fudgy brownies.
11. Pudding. Make a lightly sweet, milky almond pudding thickened with a bit of rice flour.